This recipe has been part of our family for years now. My mom made them for Thanksgiving every year- and I continue that tradition. Like my mom, I use fresh (or frozen) cooked pumpkin or winter squash. My mom didn’t care much for the taste of canned pumpkin. She would cut up the Halloween pumpkin, cook it, puree it and freeze it- so she could make pumpkin squares anytime she wanted.
The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar.
It mixes and bakes up in no time. I normally top it with cream cheese frosting, but that requires refrigeration, so this time I used an ermine frosting. With so much holiday food, a dessert that does not require refrigeration is a good thing. I’m serving it later today, so I ll see what my guests think. I’ve included the recipe for both frostings. I also included a recipe to make your own baking mix.
The texture is moist and tender and I think you’ll enjoy it as much as I do.
Pumpkin Squares
1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.
Cream Cheese Frosting
8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.
Boiled Milk Frosting (Ermine)
5 T. flour
1 c. milk
1 c. granulated sugar
2 t. vanilla
½ t. salt
1 c. butter, cubed, softened at room temperature about 30 minutes
In small saucepan whisk together the flour, milk and sugar. Cook over medium heat, stirring constantly until mixture thickens and gets bubbly. Cook over low heat another minute. Remove from heat and cool completely before finishing. I like to put the flour mixture in a bowl and putting in the fridge until cooled down, but not cold. Once flour mixture is cooled to room temperature beat in the vanilla, salt and butter with electric mixer until frosting is creamy and smooth.
Note: If you leave the base in the fridge too long and it gets cold, let it sit at room temperature 30 minutes before beating in the butter. If you are tinting the frosting, you can add color after the butter is fully incorporated.
Biscuit Mix
8 c. flour
1 c. powdered milk
1 c. powdered buttermilk
1/4 c. baking powder
1 T. salt
1 ½ c. shortening, butter or coconut oil*
In large bowl combine dry ingredients and mix well. Cut in shortening until mixture resembles coarse crumbs. Store in a tightly closed container and use in 1-2 months. Makes 10 cups.
